Ingredients
Scale
- 1 whole chicken (about 3 lbs), cut into 8-10 pieces, or 2 lbs bone-in, skin-on thighs and drumsticks
- Flour for dredging
- 1/4 cup olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Additions:
- 1/2 lb sweet or hot Italian sausage, cut into 1-inch pieces
- 1/2 cup hot cherry peppers, sliced
- 2 tablespoons cherry pepper brine
Instructions
- Preheat oven to 350°F.
- Season chicken pieces generously with salt and pepper. Spread flour on a plate for dredging.
- Heat olive oil in a large oven-safe Saute Pan or Dutch oven over medium-high heat. Dredge chicken pieces in flour, shake off excess, and place skin-side down in the hot oil. Work in batches if needed to avoid crowding the pan.
- Brown the chicken well on all sides, about 3-4 minutes per side. If using sausage, brown it alongside the chicken during the last batch.
- Once all chicken is browned, return everything to the pan and transfer to the oven. Cook until chicken is cooked through, about 25-30 minutes.
- Remove pan from oven and transfer chicken (and sausage if using) to a warm plate. Drain most of the oil from the pan, leaving about 1 tablespoon.
- Place pan over medium-high heat. Add butter and garlic, stirring for about 30 seconds until fragrant. If using cherry peppers, add them now.
- Add white wine and scrape up any browned bits from the bottom of the pan. Let wine reduce by half, about 2 minutes.
- Add chicken stock, lemon juice, and cherry pepper brine if using. Bring to a simmer and cook until sauce reduces and thickens slightly, about 5 minutes.
- Return chicken to the pan and turn to coat in the sauce. Taste and adjust seasoning with salt and pepper.
- Transfer to a serving platter, pour sauce over the top, and garnish with fresh parsley.
- Prep Time: 15
- Cook Time: 45